In a mixing bowl, place the (cooled) browned French butter, egg yolks and brown sugar and whisk until sugar has dissolved. In a saucepan, pour in the milk and heavy cream. Simmer, stirring often to avoid scorching. While whisking, pour the hot cream mixture into the bowl with the eggs and brown butter.
Transfer this to a new saucepan and heat on low to medium-low until thick, about 10 minutes. Pour through a mesh strainer to make smooth. Whisk in the vanilla; cool and refrigerate 4+ hours.
Using an ice cream churn, churn until thick. Transfer to a freezer-safe container and freeze overnight. Enjoy!
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